vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
CREAM CARAMEL ICING
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Chocolate may be added for Chocolate Cream Icing.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 28. The excerpt below is the record exactly as published.
CREAM CARAMEL ICING. One pound of granulated sugar, six ounces of butter, half pint of cream
Cook this with the app: pantry check, scaling, and the assistant.